The bistro, serving hot and cold appetizers on small plates, or tapas, will open periodically on Thursday nights to showcase the culinary talents of students and instructors from USFSM’s College of Hospitality & Tourism Leadership.
Founded by Dr. Pat Moreo, the college’s new dean, the first bistro experience is scheduled for Sept. 8 from 5 to 7 p.m. at the Culinary Innovation Lab, 8130 Main St. in Lakewood Ranch. Additional Bulls Bistros will occur on Oct. 13, Oct. 27, Nov. 3 and Nov. 17.
“This will be a terrific opportunity for the community, our students and our faculty to come together in a relaxing atmosphere,” Dr. Moreo said. “The students are excited to be showing off their restaurant management skills.”
The events, open to the first 30 guests, will include two glasses of red or white wine, or two glasses of beer, along with a tasting of three hors d’oeuvres prepared by USFSM chefs and students. Prices are fixed at $20. Tickets are available at usfsm.edu/chtl/bulls-bistro/.
Dr. Moreo said the aim of the bistros is two-fold: to help USFSM showcase its Hospitality Management Program and to engage local supporters, alumni and others who want to learn more about the program.
“The College of Hospitality and Tourism Leadership is preparing students for management positions. It is important for them to understand food and beverage from the ground up. Here is where they put theory into practice,” Dr. Moreo said.
A state-of-the-art teaching facility, the CIL serves as the culinary home for USFSM’s hospitality students and faculty. The lab offers a fully-equipped teaching center as well as an inviting venue for signature USFSM events, both public and private.